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Review on Food poisoning (Types, Causes, Symptoms, Diagnosis, Treatment)

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DOI: 10.36348/gajpdr.2021.v03i04.001

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 Global Academic Journal of Pharmacy and Drug
Research
Available online at https://www.gajrc.com
DOI: 10.36348/gajpdr.2021.v03i04.001

ISSN (P): 2706-9044

ISSN (O): 2707-255X

Review Article

Review on Food poisoning (Types, Causes, Symptoms, Diagnosis,

Treatment)
Dr. Nagham Mahmood Aljamali1*, Dr. Muhsin Mohammed Al Najim2, Anaam Jawad Alabbasy3
1Professor, Ph.D, Department of Chemistry, Synthetic Organic Field, Iraq
2Collegeof Medicine, University of Jaber Ibn Hayan, Najaf, Iraq
3Professor, M.Sc, Department of Biology, College of Education for Girls, Iraq

*Corresponding Author
Dr. Nagham Mahmood
Aljamali
Article History
Received: 16.09.2021
Accepted: 27.10.2021
Published: 01.11.2021
Copyright © 2021 The Author(s): This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International
License (CC BY-NC 4.0) which permits unrestricted use, distribution, and reproduction in any medium for non-commercial use provided the original
author and source are credited.
Abstract: Food poisoning is a common disease condition that usually results from
eating food contaminated with infectious microorganisms (viral, bacterial, parasitic
or fungal) or toxins secreted during the different stages of food processing,
production or preservation. Most cases of food poisoning are considered moderate
and their symptoms resolve spontaneously within several days without treatment,
while severe and chronic cases require hospitalization. Food poisoning can usually
be prevented by keeping hands clean and preparing food in proper, hygienic and
clean ways. The majority of reported cases of foodborne illness are individual or
sporadic. The origin of this sporadic infection often cannot be determined. For
example, the majority of foodborne disease outbreaks (58%) in the USA originate in
commercial food establishments (Foodnet 2004 data). An outbreak is defined as
when two or more people are exposed to the same disease after eating food from a
common food supply. There is often more than one reason for an outbreak or
outbreak, for example, food may be left at room temperature for many hours,
allowing the growth of bacteria that accumulate through inadequate cooking of the
food, resulting in failure to eliminate or kill Bacteria levels are very dangerous.
Keywords: Poisoning, toxicity, diaries, pollution, diarrhea, bacteria, fungi, parasitic.

INTRODUCTION illness, or foodborne disease, colloquially referred to

Food poisoning is a set of symptoms
resulting from eating food contaminated with
bacteria, or toxins produced by these organisms, and
food poisoning results from eating food
contaminated with various types of viruses, germs,
parasites and toxic chemicals such as poisoning
caused by eating mushrooms, and it is said that food
poisoning may An outbreak if it happened that
symptoms of the disease appeared in more than two
people, and laboratory studies have shown that the
ingested food is the direct cause by planting the
bacteria that cause poisoning, and food poisoning
caused by bacteria is the main cause in more than
80% of food poisoning cases[1]. Trusted? Foodborne
Citation: Nagham Mahmood Aljamali et al. (2021). Review on Food poisoning (Types, Causes, Symptoms, Diagnosis, Treatment), Glob Acad J
Pharm Drug Res; Vol-3, Iss- 4 pp- 54-61.
54
as food poisoning, represents every illness caused by
eating contaminated food. There are two types of
food poisoning cases: the case of botulism poisoning
and the case of botulism poisoning [2]. Food
infections indicate the presence of bacteria or other
microbes that cause infection in the body after
eating. The possibility of food contamination has
increased in our contemporary times due to the
accelerated globalization in food production and
trade[3]. Some foodborne disease outbreaks that
were once contained within a small community may
now occur across larger communities or on global
dimensions. This made food and food safety
authorities around the world acknowledge that the
Nagham Mahmood Aljamali et al., Glob Acad J Pharm Drug Res; Vol-3, Iss- 4 (Nov-Dec- 2021): 54-61
issue of food safety should not be dealt with at the
local level, but also through the establishment of
closer relationships and links between those
authorities at the global level[4,5]. This is necessary
to exchange regulatory information on food safety
issues as well as facilitate access to data and
information in the event of exposure to food safety
emergencies.” It is also difficult to estimate the
global incidence of foodborne diseases, but it was
reported that in 2000 About 2.1 million people died
from diarrheal diseases, many of these diseases are
attributed to the contamination of drinking water
and food, in addition to that diarrhea is a major
cause of malnutrition in children and young people.
It has been reported that about 30% of the
total population in the industrialized countries
themselves suffer from foodborne illness infection
annually. The rate of infection with food-borne
diseases is estimated at 76 million cases annually, of
which about 325,000 cases are treated in hospitals,
in addition to about 5,000 deaths [6]. However,
developing countries in particular suffer worse from
the risks of exposure to foodborne diseases due to
the wide spread of diseases, including those caused
by parasites. Here, we note that food-borne diseases
cause serious and severe harm to society. In 1994,
an outbreak of salmonella infection caused by
contaminated ice cream occurred in the United
States of America, resulting in the infection of
224,000 individuals. In 1998, an outbreak of
hepatitis A occurred in China, which was caused by
eating contaminated mollusks, resulting in an
infection of 300,000 individuals. As a result, food
contamination creates widespread social and
economic pressure on communities exposed to
outbreaks or disease outbreaks [7]. The medical cost
and production losses of diseases caused by
pathogens in the United States of America in 1997
were estimated at 35 billion US dollars. The
outbreak of cholera in Peru in 1991 led to a loss of
500 million US dollars in losses in fish and fish
product exports during that year. As for body
toxicity, it refers to the ingestion and digestion of
toxins in foods, including exotoxins, which express
protein bio-toxins made by some organisms from
plants and animals such as castor seed toxin. The
toxin is no longer present or unable to cause
infection. Despite that commonly used term, food
poisoning, most cases are caused by a variety of
pathogenic bacteria, viruses or parasites, all of
which contaminate food, rather than chemical or
natural toxins. Scientists have limited the main types
of bacteria that cause food poisoning to twelve types
[8]:
 Clostiridium perfringins.
 Staflo Aureus Staph. Aureus.
 Vibio Species: V. Cholorae: V. Parahaemolylicus.
 Bacillus Cereus.
© 2021: Global Academic Journal’s Research Consortium (GAJRC)
 Salmonella.
 Clostridium Batulinum.
 Shigella.
 Toxigenic E.coli.
 Campylobacter.
 Yersinier.
 Listeria.
 Aeromonas.
Poisoning is the harmful effect that occurs
when a toxic substance is swallowed or inhaled or
upon contact with the skin, eyes, or mucous
membranes, such as those in the mouth or nose.
Possible toxicants include over-the-counter and
prescription drugs, prohibited drugs, gases,
chemicals, vitamins, food, mushrooms, plants, and
animal poisons. Some toxins cause no harm, while
others can cause severe damage or death. The
diagnosis is based on symptoms, information from
the poisoned person and those present, and
sometimes from urine and blood tests. Therefore,
medicines should always be kept in their original
containers, out of reach of children. Treatment
involves supporting the person and preventing more
venom from being absorbed and, sometimes, an
increased excretion of the venom. More than two
million people suffer from some form of poisoning in
the United States each year[9]. Prescription or over-
the-counter and prohibited drugs are a common
source of serious poisoning-related poisoning and
death (see acetaminophen poisoning; see also
aspirin poisoning). Other common toxins include
gases (such as carbon monoxide), household
products (see caustic poisoning), agricultural
products, plants, heavy metals (such as iron and
lead), vitamins, animal poison, and foods
(particularly certain types of mushrooms and fish).
However, ingesting almost any substance in very
large quantities can be toxic[10].
Accidental poisoning
Poisoning is the most common cause of non-
fatal accidents in the home. Young children are
especially susceptible to accidental poisoning in the
home because of curiosity and a tendency to explore,
and the elderly, who are often confused about their
medications. Since children often share discs and
items they find, siblings and playmates may also
have been poisoned. People at risk of accidental
poisoning are hospitalized people (due to
medication errors) and industrial workers (due to
exposure to toxic chemicals). Countries cannot
completely eliminate this problem by enacting laws,
monitoring places where food is prepared, and
periodically examining people involved in preparing
food [11]. The size of the problem is also inversely
proportional to the state's economic, cultural and
technological status, as well as the degree of
education of workers in food preparation shops, and
55
Nagham Mahmood Aljamali et al., Glob Acad J Pharm Drug Res; Vol-3, Iss- 4 (Nov-Dec- 2021): 54-61
of the public consuming these foods. We see that
cases of food poisoning in general are limited in
developed countries, and widespread in poor
countries [12]. Food preparation shops have the
greatest responsibility towards the consumer by
purchasing meat from approved and experienced
food preservation places, and these stores must also
provide the necessary equipment for preserving
meat in particular and other types of food in general.
In order to prevent the proliferation of bacteria,
which often need moderate temperatures for
growth, as well as paying attention to places of
preparation in terms of sanitation, and general
hygiene, as well as paying attention to workers in
terms of education regarding food poisoning and
physical hygiene, washing hands well after
defecation, and keeping patients away from the
preparation process, especially those Who complain
of stomach flu. Not leaving foods exposed or exposed
to insects or hot weather for long periods, using
gloves when touching foods, getting rid of old foods
on a daily basis, not mixing old foods with fresh
ones, especially getting rid of foods that change their
color, taste or smell, and a sense of responsibility
towards consumers and not acting out of purely
materialistic [13, 14].
Deliberate poisoning
Poisoning may be a deliberate attempt to
kill or commit suicide. Most adults who attempt
suicide by poisoning use more than one drug and
also drink alcohol. Poisoning can be used to weaken
a person (for example, to rape or rob a person). In
rare cases, parents with a mental disorder poison
their children to make them ill, thereby gaining
medical attention (a disorder called Factitious
Disorder). Foodborne diseases often result from
poor handling, improper preparation and
processing, and poor food storage. Noting that good
hygiene practices before, during and after food
processing reduce the chances of exposure to
foodborne diseases. A common awareness trend
among the public health community is that regular
hand washing is one of the most effective defenses
against the spread of foodborne diseases. This
movement to control and control food to ensure that
it does not cause exposure to foodborne diseases is
known as food safety. This makes the underlying
cause of exposure to foodborne diseases a wide
variety of toxins affecting the environment. For
more information on chemical-borne diseases, see
Food contamination. Foodborne diseases can also be
caused by pesticides or medicines in foods, in
addition to natural toxic substances, including
poisonous mushrooms or reef fish [15-18].
Symptoms
Symptoms of poisoning vary depending on
the poison, the amount used, the age, and the health
of the person using it. Some poisons are not very
© 2021: Global Academic Journal’s Research Consortium (GAJRC)
strong and only cause problems with prolonged
exposure or frequent use of large amounts of the
poison. Others are so potent that a drop on the skin
can cause severe symptoms. Some toxins cause
symptoms within seconds, while others cause
symptoms only hours, days, or even years later.
Some toxins cause such obvious symptoms that vital
organs, such as the kidneys or liver, are sometimes
permanently damaged. Ingested (ingested) and
absorbed toxins cause symptoms throughout the
body because they often deprive the body's cells of
oxygen or activate or block the action of enzymes
and receptors. Symptoms may include changes in
consciousness, body temperature, heart rate and
breathing, and a number of other symptoms,
depending on which organs are affected. Caustic or
irritating substances Injury to the mucous
membranes of the mouth, throat, digestive tract, and
lungs causes pain, coughing, vomiting and shortness
of breath [19, 20]. Skin exposure to toxins can cause
various symptoms, such as rashes, pain, and blisters.
Also, prolonged exposure to toxins can cause skin
inflammation. Eye exposure to toxins can damage
the eye, causing eye pain, redness, and decreased
vision [21].
Bacteria
Bacteria is one of the main underlying
causes of foodborne diseases. Where the bacteria
involved in the infection of such diseases in the
United Kingdom in 2000 were examples:
Campylobacter jejuni by 77.3%, Salmonella by
20.9%, and E. coli O157:H7 by 1.4%, while other
types of bacteria represented no more than 0.1 % of
the underlying causes of foodborne diseases. It used
to be that bacterial infection was more common
because only a few places were able to test for
norovirus, and passive surveillance for that agent
was done. Noting that the symptoms of a bacterial
infection are delayed because the bacteria need a
period of time to multiply. It is often hidden and not
seen until 12-72 hours or more after eating the
contaminated food among the most common
bacterial pathogens are:
Campylobacter jejuni, which leads to a
secondary form of Guillain-Barré syndrome and
periodontitis. Clostridium perfringens, which is
called the "cafeteria germ".
Salmonella - Eating eggs that have not been
cooked enough causes typhimurium infection, or
other pathogens that are transmitted between
humans and animals [22-25].
Salmonella
Escherichia coli
O157:H7enterohemorrhagic causes hemolytic-
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Nagham Mahmood Aljamali et al., Glob Acad J Pharm Drug Res; Vol-3, Iss- 4 (Nov-Dec- 2021): 54-61
uremic syndrome. Other bacterial pathogens that
transmit disease through food include:
Bisilis Ceres
Escherichia coli, which are of the most important
classes according to their malignant characteristics
(strains): enteroinvasive strains, enteropathogenic
strains, enterotoxigenic strains, and E coli strains
clustered in The intestines (enteroaggregative).
 Listeria monocytogenes.
 Shigella
 Staphylococcus aureus
 streptococcus bacteria
 Vibrio cholerae bacteria, including O1 and non-
O1 species.
 Staphylococcus aureus (Vibrio
parahaemolyticus)
 Yersinia enterocolitica, Yersinia
pseudotuberculosis
 The least common bacterial species are:
Brucella
 Corynebacteriumulcerans
 Coxiellaburnetii, or question fever.
 Plesiomonasshigelloides
 exotoxins
In addition to some diseases caused directly
by bacterial infection, there are also some foodborne
diseases caused by exotoxins that are secreted by a
specific cell during the growth of bacteria. Hence,
exotoxins have the potential to cause disease even
when the microbes that produce those toxins die or
are killed. Symptoms appear immediately after 1-6
hours, depending on the amount of toxin that was
ingested and digested. From here, the outbreak can
be identified by the infected individuals getting to
know each other. However, more outbreaks or
outbreaks are identified by the public health team's
interview with increasing reports of laboratory test
results for some strains of bacteria. Noting that the
detection and investigation of disease outbreaks is
the responsibility of the local health jurisdictions of
the states, making them incompatible from one
province to another. It has also been estimated that
only about 1-2% of outbreaks are detected [26-29].
Mycotoxins and the effect of mycotoxins in food:
The term alimentary mycotoxicoses refers
to the effect of mycotoxins through food intake.
Sometimes mycotoxins have important effects on
the health of both humans and animals. For example,
a stranded species caused the death of about
100,000 turkeys in 1960 in the UK after they all ate
peanut meal contaminated with aflatoxin. And 5,000
people died in the Soviet Union during World War II
due to a dearth of toxic dietary white blood cells.
Diseases caused by fungal and foodborne toxins
include:
© 2021: Global Academic Journal’s Research Consortium (GAJRC)
Aflatoxin is a product of the parasitic
Aspergillus parasiticus and Aspergillus flavus. Which
is often found in liqueur trees, peanuts, corn, and
sorghum, in addition to the seeds of other oils such
as corn and cotton seeds. The obvious forms of
aflatoxin are B1, B2, G1, and G2, noting that aflatoxin
B! It often targets the liver specifically, which often
results in necrosis, cirrhosis and liver cancer, and
carcinoma. This led the United States of America to
set acceptable levels of total aflatoxin in food to be
less than 20 μg/kg. The official document can be
obtained on the US Food and Drug Administration's
website.
Alternaria Fungi Poisoning – Caused by
Alternariol fungi including Alternariol (AOH),
Alternariol methyl ether (AME), Altenuene (ALT),
Altertoxin-1 (ATX-1), Tenuazonic acid (TeA) and
Radicinin (RAD). Some of these toxins may be found
in sorghum plants, finger millet (Eleusine coracana),
wheat, and tomato fruit. Noting that some
experimental studies have demonstrated the ease of
transfer of these toxins between grain commodities,
and indicated that the manufacture and storage of
grain commodities is a vital practice in this process
[30-33].
 Citrinin
 Citreoviridin
 Cyclopiazonic acid
 Cytochalasins
 Ergot alkaloids / ergotamine alkaloids.
Fumonisins - Corn grains may be easily
contaminated with Fusariummoniliforme.
Fumonisin B1 causes leukoencephalomalacia in
horses, edema of pigs with pulmonary edema
syndrome, liver cancer in mice, and esophageal
cancer in humans. To respect and preserve the
health of both humans and animals, the US Food and
Drug Administration and the European Commission
regulate the toxin content of food and animal feed as
well.
Coco toxin – The limit of reporting level for
fumonisin A analyzes in the Australian Total Diet
Survey in the 20th century was 1 µg/kg, while the
European Commission limits the content of
fumonisin A A to 5 µg/kg in cereal commodities
food, up to 3 µg/kg in processed products and 10
µg/kg in dried vine fruits.
Oosporeine
Patulin - notes that this trait is currently
well regulated in food products. The European
Commission and the US Food and Drug
Administration have limited its use to less than 50
µg/kg in fruit juice and fruit flavors, while the
European Commission has limited its use to 25
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Nagham Mahmood Aljamali et al., Glob Acad J Pharm Drug Res; Vol-3, Iss- 4 (Nov-Dec- 2021): 54-61
µg/kg in solid fruit products and 10 µg/kg in baby
food.
 phomopsin
 sporidismin A
 stigmatocystin
Tremorgenicmycotoxins - Five types of
tremorgenicmycotoxins have been reported to be
found in fermented meat. They are: Fumitremorgen
B, Paxilline, Penitrem A, Verrucosidin, and
Verruculogen Trichothecenes - Its sources are
Cephalosporium, Fusarium, Myrothecium, Stucky
botris and Trichoderma. The toxins are usually
found in rotting corn, wheat, peanuts, and rice, as
well as animal feed straw and hay. Both humans and
animals suffer from four common types of
Trichothecenes toxins: T-2 toxin, HT-2 toxin,
diacetoxyscirpenol (DAS) and deoxynivalenol
(DON). Oral administration of these toxins
subsequently results in toxic and foodborne
leukopenia, as well as hematological disorders,
aplastic anemia, thrombocytopenia and/or
irritation. Skin. This prompted the US Food and Drug
Administration to issue a document in 1993 that
limits the content of deoxynivalenol in human foods
and animal feeds as an indicative. The United States
of America has also published a promising patent for
farmers to produce trichothecene-control crops.
 Zearalenone
 Zearalenols
Diagnosis
Determining the poison, sometimes urine
and blood tests, x-rays of the abdomen In rare cases,
knowledge of the poison is useful for treatment. The
labels on the bottles and other information from the
person, family members, or co-workers make it
easier for the doctor or poison center to identify
poisons. However, if labels are not available, the
drugs can often be identified by the markings and
colors on the tablets or capsules. It is highly unlikely
that laboratory tests can identify the toxin, since
many drugs and toxins cannot be easily identified or
their levels measured in the hospital. However,
blood and urine tests can sometimes help identify
the toxin. Sometimes blood tests can reveal the
severity of the poisoning, but these tests are limited
to a few toxins [34-36]. Doctors examine people for
signs of a particular type of substance. For example,
doctor’s check for needle marks or track for signs
that these people have injected drugs (see Using
Injectable Drugs). They also test people who have
symptoms characteristic of certain types of
poisoning. Doctors look to see if people have traces
of a drug or substance on their skin, or whether drug
labels for drugs absorbed through the skin are
hidden in skin folds, on the roof of the mouth, or
under the tongue. In some cases of poisoning, an
abdominal x-ray may show the presence and
© 2021: Global Academic Journal’s Research Consortium (GAJRC)
location of the ingested substances. Toxins that may
be visible on x-rays include iron, lead, arsenic, and
other metals, and large packets of cocaine or other
prohibited drugs swallowed through so-called body
pounders or drug carriers (see Body Filling and
Body Filling). Batteries and magnets can also be
distinguished on x-rays, as well as canines, teeth,
cartilaginous spines, and other animal parts that
may disintegrate and remain as an integral part of
the body after an animal attack or exposure to insect
venom[37].
Natural toxins
Many foods naturally contain toxins, most of
which are not caused by bacteria. Plants in
particular can be poisonous; While animals are
rarely naturally poisonous. Evolutionarily speaking,
animals have the ability to escape if they are preyed
upon or eaten; However, plants use only negative
defense techniques, including toxins and revolting
substances that taste bad, such as capsaicin in chili
peppers and pungent sulfur compounds in garlic and
onions. Noting that the majority of animal toxins are
not made by animals themselves, but they acquire
them by eating poisonous plants to which these
animals are immune to their toxicity, or by the
action of bacteria. The harmful activity of these
bacteria in the digestive system is due to
enterotoxins, which are divided into two groups,
exotoxins (toxins secreted from microorganisms
into the surrounding environment) and endotoxins
(which remain inside the cells of microorganisms
and are released when cells are destroyed).
Exotoxins are released mainly by Gram-positive
bacteria during their growth. They are made up
mostly of very toxic and antigenic proteins that
become active after a quiescent period. This group
includes toxins released by Clostridium botulinum
(botulin toxin, a neurotoxic globular protein), C.
perfringens and Staphylococcus aureus. Poisoning
with St. aureus is the most common food poisoning,
and its symptoms include vomiting, diarrhea,
stomach pain, and its main cause is food of animal
origin, meat and its products, poultry, cheese, potato
salad, and pastries). The basis of endotoxins from
Gram-negative bacteria, they act as antigens and
bind tightly to the cell wall of bacteria and are
complex in nature, consisting of protein,
polysaccharides, and lipids. Endotoxins are
relatively stable thermally, and are generally active
without requiring an incubation period. The toxins
that cause typhoid and paratyphoid, salmonellosis
and bacterial dysentery are of this group.
Salmonellosis is very dangerous and is an infection
with toxins numbering about 300 species: but they
are closely related organisms. The infection is
characterized by internal fever, gastroenteritis, and
salmonellosis septicemia: the sources of infection
are different, but they are closely related organisms.
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The infection is characterized by endogenous fever,
gastroenteritis and salmonellosis septicemia: egg
products, frozen poultry, ground beef, candy
products and coca are sources of infection [38]. The
presence of E. coli bacteria first indicates the
presence of fecal contamination, and this gives
special attention. This bacterium introduces an
endotoxin strain, a particularly dangerous strain
that was discovered in 1983.
Prevention of bacterial food poisoning
Proper frozen storage of foods helps
prevent food poisoning. Prevention is often the role
of government, by setting strict rules for health and
public services for veterinary surveys of animal
products in the food chain, from the agricultural
field to manufacturing and delivering products to
supermarkets and restaurants. Here, the organizing
process includes: Traceability: the origin of the
ingredients in the final product must be known
(whether from the parent farm from which the
ingredients were collected, by identifying the crop or
animal sources) and where and when they were
processed; Then the source of the disease can be
found, traced, and then try to find solutions to treat
it (and it may be possible to punish the responsible),
in addition to providing the opportunity to dispose
of the final products and withdraw them from the
market if a problem is proven; Implementation of
sanitary procedures including HACCP and “cold
chain” certification standards; Control, control,
deterrence and law enforcement authority for
veterinarians. In the year 2006, the US Food and
Drug Administration in the United States of America
adopted the methodology of phage therapy, which
includes spraying meat with viruses that infect
bacteria, thus preventing the spread of infection.
However, this has raised concerns, because without
mandatory labels, consumers would not be aware
that meat and poultry products have been treated
with that spray [39-41]. In the home, prevention is
mainly food safety practices. Many forms of bacterial
food poisoning can be prevented, even if the food
has been contaminated, by adequately cooking the
food, and either eating it directly and quickly, or
freezing it effectively. However, despite this, many
toxins remain indestructible even with heat
treatments. In the post-war period that occurred in
Aberdeen, Scotland in 1964, there was an outbreak
of widespread infection (>400 cases) of typhoid, and
this was due to contaminated preserved meat
imported from Argentina. Where the preserved meat
was packed into cans and due to the failure of the
refrigeration plant, frozen river water at the mouth
of the Río de la Plata was used to freeze and cool the
cans in which the meat was preserved. However, one
of the boxes had defects in it, which resulted in
contamination of the meat kept inside [42]. The
meat in that box was cut into strips using a meat
© 2021: Global Academic Journal’s Research Consortium (GAJRC)
slicer in an Aberdeen food store, and because of the
poor cleaning procedures of the machine, the
contamination spread to the meat stored in other
boxes that were cut using the same machine. The
people of Aberdeen then ate the contaminated meat,
became infected and became ill. Foodborne disease
outbreaks during the seventies of the twentieth
century prompted the United Kingdom to bring
about fundamental and drastic changes in food
safety law in the Kingdom of Britain. These
outbreaks included the deaths of about 19 patients
in an outbreak that occurred at Stanley Royal
Hospital [43] in the 1980s. And about 17 deaths in
1996 in Wishu from infection with E. coli O157,
which was an indication for the establishment of the
Food Standards Agency, which according to the
comment of former British Prime Minister Tony
Blair in 1998 that the white document [44,45]: A
Force for Change Cm 3830 It will have executive
authority and power, as well as be open and
oriented to serve the interests of consumers.
CONCLUSIONS
Food poisoning, also known as foodborne
illness, is an illness caused by eating contaminated
food. Infectious germs, including bacteria, viruses,
and parasites, or their toxins, are the most common
cause of food poisoning. Infectious germs and their
toxins can contaminate food at any stage of
processing or production. Contamination can also
occur in the home if food is prepared or cooked
incorrectly. Symptoms of food poisoning, which can
begin within hours of eating contaminated food,
often include nausea, vomiting or diarrhea. Often,
food poisoning is mild and goes away without
treatment. But some patients need to go to hospital.
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 Nagham Mahmood Aljamali et al., Glob Acad J Pharm Drug Res; Vol-3, Iss- 4 (Nov-Dec- 2021): 54-61
26. Mohammed, M., Aljamali, N. M., & Abbas, N. A.
(2018). Preparation, Spectral Investigation,
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of Global Pharmacy Technology, 10(1), 20-29.
27. Nagham Mahmood Aljamali., Jawd, S. M., Jawad, Z.
M., & Alfatlawi, I. O. (2017). Inhibition activity of
(Azo–acetyl acetone) on bacteria of
mouth. Research Journal of Pharmacy and
Technology,10(6), 1683-1686. Available at:
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ward design and nosocomial infection rates: a
cross-sectional study in Germany. Journal of
Hospital Infection, 95(1), 71-75. DOI:
https://doi.org/10.1016/j.jhin.2016.10.011.
29. Mahmood, R. M. U., Alfatlawi, I. O., & Jawd, S. M.
Review on Causes of Diarrhea (Bacterial, Parasitic,
Viral) in Children.
30. Aljamali, N. M. (2016). Synthesis and biological
study of hetero (atoms and cycles) compounds. Der
Pharma Chemica, 8(6), 40-48.
31. Klevens, R. M., Edwards, J. R., Richards Jr, C. L.,
Horan, T. C., Gaynes, R. P., Pollock, D. A., & Cardo, D.
M. (2007). Estimating health care-associated
infections and deaths in US hospitals, 2002. Public
health reports, 122(2), 160-166.
32. Aljamali, N. M., Jawad, A. M., Alfatlawi, I. O., & Jawd,
S. M. (2020). Review on Hospital Bacteria (Causes,
Infections, Prevention). infection, 11, 16.
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(2012). Ultraviolet C irradiation: an alternative
antimicrobial approach to localized
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therapy, 10(2), 185-195.
34. Aljamali, N. M. (2017). Synthesis of Antifungal
Chemical Compounds from Fluconazole with
(Pharma-Chemical) Studying. Research Journal of
Pharmaceutical Biological and chemical
sciences, 8(3), 564-573.
35. Lizioli, A., Privitera, G., Alliata, E., Banfi, E. A.,
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Prevalence of nosocomial infections in Italy: result
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from the Lombardy survey in 2000. Journal of
Hospital Infection, 54(2), 141-148.
36. Ahmed, H. A., & Aljamali, N. M. (2021). Preparation,
Characterization, Antibacterial Study, Toxicity
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Derivatives. Indian Journal of Forensic Medicine &
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(Biological, Chemical, Medical). International
Journal of International Journal of Green
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38. Kalil, A. C., Metersky, M. L., Klompas, M.,
Muscedere, J., Sweeney, D. A., Palmer, L. B., ... &
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39. Aljamali, N. M., Jawd, S. M., Jawad, Z. M., & Alfatlawi,
I. O. (2017). Inhibition activity of (azo-acetyl
acetone) on bacteria of mouth. Research Journal of
Pharmacy and Technology, 10(6), 1683-1686.
40. Aljamali, N. M., Ali, W. N., & Al-zubaidy, Z. H.
Review on Influence of Antibiotics on the
Progression of General Health. health, 10, 12.
41. Aljamali, N. M., Jawd, S. M., & Hussein, H. A. (2021).
Review on Preventive Instructions for Controlling
Infectious Diseases. International Journal of
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28p.
42. Aljamali, N. M., Naser, M. S., & Obaid, A. J. Review
on Resistance of Bacteria and Fungi to Antibiotics
and Drugs.
43. Aljamali, N. M., Sabea, A. M., & Thamer, A. K.
Review on Ulcers, Boils with their Bacterial and
Fungal Causes.
44. Aljamali, N. M., Chekhyor, N. H., & Jassim, A. H.
Review on Evolution and Spread of Bacteria and
Fungi in the Environment.
45. Stiller, A., Schröder, C., Gropmann, A., Schwab, F.,
Behnke, M., Geffers, C., & Gastmeier, P. (2017). ICU
wards design and nosocomial infection rates: a
cross-sectional study in Germany. Journal of
Hospital Infection, 95(1), 71-75.
61